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Items 2761-2775 of 5592
Fresh floral aromas and sweet flavors of white peach, melon, citrus, and tropical fruits beg your palate not to forget this night or this wine.
Roero Arneis by Malvirà winery is an excellent white wine made with 100% Arneis grapes harvested in different plots of Roero vineyards. In the glass it is bright and pale, with a beautiful straw yellow color; it has a fresh and fruity bouquet with hints of peach, elder flower, acacia and aromatic herbs.
The wine appears a pale straw, then releases long-lasting, emphatic notes of fruit and flowers, including summer flowers, pear, and hazelnut, that evolve into hints of tropical fruit and honey.
Lots of crushed stone, lead pencil and licorice aromas that are extremely aromatic and bright. Black cherries, cloves and purple fruit, too. Full body and a round and ripe center-palate with a juicy interior. It opens at the end with a savory and juicy finish. Layered and beautiful.
A densely saturated vibrant black/red color leads to a nose of pure black currants, at once inky yet penetrating. Studded with notes of dried thyme, anise and pipe tobacco, the aroma emerges as pure Cabernet.
Bold yellow color with golden highlights. A rich bouquet with a burst of exotic fruits (pineapple, mango), the roundness of stonefruits (mirabelle plum and apricot), and a slight hint of vanilla.
High Noon Grapefruit Tequila Seltzer is a delicious and refreshing alcoholic beverage that blends the bold flavor of tequila with the tart and tangy taste of grapefruit. This drink is made with real fruit juice, natural flavors, and pure distilled spirits, giving it a clean and fresh taste.
This sparkling wine is excellent with rich, salty foods or with delicate fruit desserts. Santa Margherita Prosecco is delicate and dry with long-lasting, concentrated bubbles and fresh aromas of peach and apples.
Extensive and meticulous blending work prior to configuring the final blend has yielded this vintage's white blend that combines tropical aromas with notes of pineapple, peach, honey, and light floral tones.
Crafted in 6 ton fermentors, the cap management was primarily pump and pour overs combined with a few rack and returns. Spontaneously fermented by indigenous yeast, each fermentor reached temperatures between 87-90 degrees F.